Ingredients:
- Methi dana (Fenugreek seeds) ½ tsp
- Raidana (Mustard seeds) yellow 1 & ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Saunf (Fennel seeds) 2 & ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Gajar (Carrots) 300g
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Tatri (Citric acid) 1/4 tsp
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Hing (Asafoetida) powder 1/4 tsp
- Amchor powder (Dried mango powder) 1 tbs
- Kalonji (Nigella seeds) 1 & ½ tsp
- Sarson ka tel (Mustard oil) 1 & ½ Cup or as required
Directions:
In frying pan,add fenugreek seeds,mustard seeds and dry roast until fragrant.
Add cumin seeds,fennel seeds,coriander seeds and dry roast for a minute.
Let it cool.
In spice mixer,add roasted spices and grind coarsely & set aside.
Peel & cut carrots into thick julienne.
In a bowl,add carrots,salt,red chilli powder,citric acid,turmeric powder,asafoetida powder,dried mango powder,nigella seeds,ground spices and mix well.
In dry & clean jar,carrot achar,cover tightly and shake well & keep it on counter for 2-3 days (warm place).
In saucepan,add mustard oil and bring it to smoke point & let it cool.
In carrot achar,add mustard oil and mix well (yields 630g).
Cover tightly with a lid and keep in sunlight for 2 more days.
Ajza:
- Methi dana (Fenugreek seeds) ½ tsp
- Raidana (Mustard seeds) yellow 1 & ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Saunf (Fennel seeds) 2 & ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Gajar (Carrots) 300g
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Tatri (Citric acid) 1/4 tsp
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Hing (Asafoetida) powder 1/4 tsp
- Amchor powder (Dried mango powder) 1 tbs
- Kalonji (Nigella seeds) 1 & ½ tsp
- Sarson ka tel (Mustard oil) 1 & ½ Cup or as required
Directions:
Frying pan mein methi dana aur raidana dal ker khushbu anay tak dry roast ker lein.
Zeera,saunf aur sabut dhania dal ker ek minute kliya dry roast karein.
Thanda ker lein.
Spice mixer mein roasted spices dal ker coarsely grind ker lein & side per rakh dein.
Gajar ko cheel ker thick julienne mein cut ker lein.
Bowl mein gajar,namak,lal mirch powder,tatri,haldee powder,hing powder,amchor powder,kalonji aur ground spices dal ker ache tarhan mix ker lein.
Dry & clean jar mein gajar ka achar dal ker lid laga ker ache tarhan shake ker lein aur 2-3 din kliya counter mein rakh dein (warm place).
Saucepan mein sarson ka tel dal dein aur smoke anay tak garam ker lein & thanda ker lein.
Gajar ka achar mein sarson ka tel dal ker ache tarhan mix ker lein (yields 630g).
Lid laga ker dhak lein aur sunlight mein mazeed 2 din kliya rakh dein.
